John Myers
Ingredients for 8 servings:
- 2 ½ kg roast beef
- 100 g clarified butter
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 20 minutes
Brilliant roast for unpunctual guests
Season the roast beef with salt and pepper, then sear it all over in the clarified butter for 20 minutes (important!). Then place it on the oven rack – the air must be able to circulate freely – and cook for 5-6 hours at a constant 80°C (176°F) top/bottom heat. A drip pan prevents the little cooking juices that escape from dirtying the oven. What’s really important is a long, searing session and a constant temperature! The time is then largely irrelevant: half an hour more or less makes no difference. The meat is buttery tender, pink throughout, and very flavorful. We serve it with gratin and salad or vegetables. Since there are no cooking juices, I use gravy from the supermarket and mix up a delicious red wine sauce. We traditionally have this on Christmas Eve, so the gift-giving can take longer!
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